Wondered what to do with those sardines in your cupboard? BootstrapCook has an excellent idea
Since I started asking people what was in their cupboards recently, as a way of helping to minimise the need to leave the house, and to offer reassurance and advice to those who may be wondering how to use what they have during a period of sporadic food shortages, some of the same things have come up again and again.
Firstly: a query from a reader about what to make from just two ingredients: tinned sardines and capers.Oh, how we guffawed at Jamie wheeling capers out as a storecupboard staple in his new show, but I am a secret fan of them myself. And it seems I’m not the only one, as a lot of readers have sent me pictures of their own jars of them over the last week, asking how they can best make use of them.
If you don’t have capers, you can use any kind of pickle, pickled gherkins, cornichons, pickled beetroot, even pickled onions, finely chopped, to impart the same tang and crunch that a caper would give here. A comprehensive list of substitutions is given below the recipe – so if you don’t have something in, scroll down and see if there’s anything you can swap it for.2 cans of sardines, in brine or oilFirst open your cans of sardines, and tip them into a mixing bowl. Carefully remove any visible bones – this is just for your own peace of mind if you’re unfamiliar with them, as the bones are perfectly soft and edible and an excellent source of calcium and B12.
Finely chop the capers with a large, sharp knife, as small as you can get them, then transfer to the mixing bowl. Mix well to incorporate with the sardines and fat.Add the lemon juice or vinegar, a drop at a time, to taste – the exact quantity depends on your penchant for tang, as well as whether your sardines were originally stored in brine or oil, and the piquancy of your capers.
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